Bakewell Tart

Bake well tart has its roots firmly planted in English history, a well know tea-time or high tea delicacy and popular confection. Consisting of a shortcrust pastry shell spread with jam and then topped with a layer of delicious frangipane finished with flaked almonds. It is a variation of the Bakewell pudding which originated in the 1860s in the town of Bakewell in Derbyshire. Purists would say it should be left unadorned except for a light scattering of toasted flaked almonds. Whichever way you prefer it, it will always remain a firm favourite.

With its crisp, short and buttery pastry case the perfect receptacle to hold the soft gooey frangipane.

  • Sweet
  • Almondy
  • Delicious
  • Crisp
  • Gooey

A dessert my family love.

I had a few attempts at making this tart vegan, I first used aquafaba but I wanted something with more body. I had made some vegan condensed milk for a recipe and had some left so I thought I would try it along with some soya cream. I was very happy with the results.

Another idea that worked was using Cracked vegan egg liquid, just replacing the vegan condensed milk with equal measures of that.

I made this one both vegan and gluten-free. Not one person noticed or missed the eggs. It was polished off with relish.

Bakewell tart

  • Preparation Time 25 Minutes
  • Cooking Time 25 Minutes
  • Chill Time 30 Minutes
  • Serves 6-8

This makes 2 x 15 cm tarts

Vegan, gluten-free, vegetarian and egg-free



  • 360g plain flour (gluten-free if needed)
  • 1/2 tsp of xanthan gum
  • Pinch of salt
  • 165g dairy-free butter
  • 80 g ground almonds
  • 1 flax egg or 30ml of CRACKD vegan egg replacer

1 flax egg = 1 tbsp of ground flaxseed plus 3 tbsp of hot water. Mix and let stand for 5 minutes


  • 150 g of gluten-free plain flour
  • 250 g ground almonds
  • 160 g caster sugar
  • 220 g of cold plant-based butter
  • 1/2 tsp baking powder
  • 1 tsp almond extract
  • 80 ml Plant-based single cream
  • 160 g of vegan condensed milk
  • 8 tbsp of Morello cherry jam or conserve

Tips and FAQs

1.You will need a 15-cm loose-bottomed tart tin lined at the bottom with baking parchment. If you do not have ceramic baking beans you can use dried beans or rice.

Instead of the circular tart, I sometimes use 2 of the ones below which are 36 x 12 cm.

  • If you using a flax egg then you need to mix 1 tbsp of ground flaxseeds mix 3 tbsp of warm water. Mix and leave to thicken and then use.
  • If you are coeliac or intolerant then please make sure that your ingredients are gluten-free, such as ground almonds.
  • Can I freeze my Bakewell tarts? The answer is yes. I would suggest that you freeze them before you decorate them.
  • I suggest you get the tarts in the oven once they are filled. the raising agents start to work once combined. 
  • To store them then I suggest you use an airtight container, they will keep well for up to 5 days.

Glace cherries

I know these sticky blighters may seem a bit 1970 but in my mind, they have their uses. I cannot use them without popping a couple in my mouth. I now use natural glace cherries, If you are coeliac then please check the labels as some are not gluten-free.

Flaked almonds

These you can buy ready toasted. If not just buy the untoasted and a few minutes in a pan will lightly toast them.

Shortcrust pastry

The recipe I have listed is the one I use all the time. Unlike wheat-flour pastry which you chill before using, gluten-free pastry just needs a little rest. Chilled, gluten-free pastry is unworkable and breaks and splits.

Vegan condensed milk

Now there are quite a few brands of condensed milk available now. I prefer the Carnation brand.

Plain dairy-free yoghurt

For this recipe use an unsweetened plain dairy-free yoghurt, if you do not have a soya allergy then I would suggest that would be a good option because of its higher protein content. Any other vegan plain yoghurt will do the same job.

Dairy-free single cream

Either use an oat or soya-based single cream. They are such good quality.

Ground almonds

Almond extract


  1. Preheat the oven to 200c
  2. For the pastry in a bowl place the flour, ground almonds and dairy-free butter. Rub together gently or use a pastry cutter until it resembles breadcrumbs. Add the water a little at a time and with your hands bring it together until it forms a ball. This can also be done in a food processor.
  3. Roll out on a floured board to slightly larger than a tart tin and then lift carefully into the tin. Press in around the sides and then gently prick the bottom with a fork, not right through the pastry.
  4. Cover the pastry with a sheet of baking parchment and fill it with baking beans.
  5. Place into the oven for 10 minutes, remove from the oven and leave to cool.
  6. Turn the oven down to 175C
  7. Once cool, remove the baking beans and then spread the base with your favourite jam.
  8. For the frangipane, together in a large bowl combine the softened butter, sugar and vanilla and almond extracts until fluffy. You can do this by hand or with an electric mixer. Add in the vegan condensed milk and milk and whisk again. Next, add the dry ingredients and mix until smooth. Spread the frangipane mix over the jam and spread it out evenly.
  9. Place into the oven for roughly 25 minutes, when pierced with a skewer it should come out clean.
  10. You can leave it left like that with a scattering of toasted flaked almonds or once fully cooled cover with a simple glace icing made by mixing 200g icing sugar with 2-3 tsp of water. Add the water a little at a time until you have a thick spreadable icing. cover the top of the tart and sprinkle with
  11. flaked almonds and decorate with glace cherries.

 If you make this, don’t forget to tag me on Twitter as @veganalchemist1 or my Facebook page I love seeing your versions of the recipes. I would love to hear your comments too.

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